Lemon Chicken & Broccoli
Published Aug 16, 2020
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Healthy? Check. Easy? Check. Quick? Check. Barely any mess? Check! This Lemon Chicken & Broccoli recipe, made on one sheet pan, checks all the boxes for a simple weeknight meal. Serve with rice or potatoes for a complete (starch, veggie, protein) meal.
Get more sheet pan dinners here:
- Italian Meatball Dinner
- Ranch Pork Chops
- Moroccan Chicken & Sweet Potatoes
- Roasted Salmon & Asparagus
Lemon Chicken & Broccoli
Ingredients
- 3 lemons, , divided
- 5 tablespoons (75 mL) olive oil, divided
- 2 cloves garlic, , minced or grated
- 1 teaspoon (1 g) dried oregano
- Kosher or fine sea salt
- Freshly ground black pepper
- 1½ pounds (680 g) chicken tenders
- 6 cups (510 g) broccoli florets
Instructions
- Place a sheet pan in the oven and preheat the oven to 400°F.
- Juice one of the lemons and combine with 3 tablespoons olive oil, the garlic, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper. Pour into a bowl or resealable food storage bag. Add the chicken and toss or stir to coat. Let sit at room temperature for 15 minutes while the oven preheats.
- Carefully remove the pan from the oven and place the tenders on one side of the pan. Put the broccoli on the other side, drizzle with 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss to coat. Bake for 15-17 minutes or until the chicken is cooked through and the broccoli is starting to brown.
- Cut the remaining lemons into wedges and serve with the chicken and broccoli
Nutrition
Calories: 422kcalCarbohydrates: 17gProtein: 41gFat: 23gSaturated Fat: 3gCholesterol: 109mgSodium: 245mgPotassium: 1172mgFiber: 6gSugar: 4gVitamin A: 919IUVitamin C: 167mgCalcium: 104mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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